THURSDAY HAPPY HINT 19th September 20013. Hi everyone well I apologise for this being a day late as I could not access the internet yesterday. I think you will find it was worth cooking. Quinoa Breakfast Bar Recipe with Blueberries These gluten-free cereal bars are pleasantly moist and chewy- much like an old fashioned oatmeal bar. And the best part? They freeze well- for an easy grab and go gluten-free breakfast Preheat the oven to 350ºF. Line a 9-inch square cake pan with greased paper. Whisk dry ingredients: 1 cup quinoa flakes 1/2 cup sorghum flour 1/2 cup organic buckwheat flour 1/4 cup Gluten-Free Cornmeal 1/4 cup tapioca starch or potato starch 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon fine sea salt 1 1/4 teaspoon xanthan gum 1 teaspoon organic ground cinnamon 1/4 teaspoon ground nutmeg Add in and mix: 1 cup organic light brown sugar 1/3 cup light olive oil 2 organic free-range eggs, beaten; 1/2 cup rice, soy, or nut milk 1/4 teaspoon mild rice vinegar 1 tablespoon vanilla extract Beat until smooth. The batter will be thick and sticky. Add in: 1 cup organic wild blueberries Instructions: Stir to distribute. Plop the batter into the cake pan and using a rubber spatula (or oiled fingers) press the batter into the corners and smooth the top. Bake in the center of the preheated oven for 35 to 40 minutes or so, until firm. The edges will be golden, the center should be firm to the touch. Cool the pan on a wire rack. Makes 9 large bars for big appetites or 12 medium bars. For smaller rectangle bars, slice into 15 pieces. ENJOY A healthy snack at morning tea. Enjoy. 9370 8777 TNAHC, Unit 4/751 Nicholson St, Carlton North, 3054.
Posted on: Thu, 19 Sep 2013 21:52:36 +0000
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